Now I'm not a fan of fish, but I think I'd try this. Found it in the 10/31/2008 edition of Athens' Plus magazine. They credit this recipe to Carlos Crego.
Provided by ThatSouthernBelle
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour enough water into a saucepan to cover the fish fillets and boil for 5 minutes. When done, remove with a slotted spoon, arrange on a plate, and put the broth aside.
- Saute the onion and bread cubes lightly in the oil, then remove the bread cubes with a slotted spoon and drain on kitchen paper.
- Add the tomatoes to the frying pan, lower the flame and let simmer until all the tomato liquid has been absorbed (about 6-7 minutes).
- Meanwhile, blend the almonds, bread, garlic, parsley and 2-3 tablespoons of water until a paste forms. Add it to the frying pan, season and stir.
- Add at least 1 cup of the fish broth to the mixture to lighten the sauce. Then add the fish fillets and cook for another 2-3 minutes.
- Keep basting the fish with the sauce.
- Serve at once. Accompany with a rice.
Nutrition Facts : Calories 354.2, Fat 31.4, SaturatedFat 4.2, Sodium 117.6, Carbohydrate 16.8, Fiber 3, Sugar 5, Protein 4
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